EVERYDAY EATS: SEVEN SPICE CHICKPEA STEW WITH TOMATOES & COCONUT

pin it!pin it!pin it!
It’s my first everyday eats post of the new year! And it feels good. I like to flex my cooking muscles sometimes, but my favourite meals, the ones that satisfy me to the core, are either the tasty ones that come together real fast (heeeey Burrito Bowls) or the ones that use up all the little languishing bits in the refrigerator with unexpectedly amazing results. Minus the fresh herb sprinkle at the end, this quick recipe is all fairly common pantry stock. Although the ragged bits of parsley that I used actually came from my struggling, but still going, planter outside, so it was all “pantry” for me ;)

One of my keys to fast/tasty meal success though: my man and I eat some kind of tomato-based concoction over starch at least once a week. Whether that’s basic tomato sauce and brown rice spaghetti, or Moroccan Stew with quinoa, or even just a quickie tomato soup with fresh bread. It’s basically in our blood at this point, but I’ve never canned a tomato in my life.

I pick my battles when it comes to making things totally from scratch. I’m a busy-ish person who appreciates efficiency. I love making fresh nut milk or creamer, growing vegetables from seed, or practicing my skills with homemade bread, but canning is something that kinda puts me on edge. Something about the steamy heat and the sanitizing and the jars everywhere. The quality of preserved produce you can find in nicer grocery stores is pretty spectacular nowadays too.

I’ve been using Muir Glen Organic tomatoes for years, and if you’ve been following along here, you know that my devotion to the fire-roasted ones is do or die. We’re lucky to live so close to an American border crossing (and the best grocery store eveeer–Wegman’s!) because I stock those tomatoes up by the case in my basement. When Muir Glen invited me to come check out their farm, compost, and canning facility (and the outdoor fire roaster!!) in California last Fall, my excitement was off the charts.

It was about 107 degrees and dusty from the draught when we were there, but the processing from farm to can/jar kind of blew me away. We picked and ate the actual tomatoes that they use right there in the field with fresh basil, salt, olive oil, and baguette. While we were snacking, truckloads of tomatoes were driving by to their canning facility. We learned that the process time from field to can is 8 hours or less, and I kinda had a hunch that this was true before they even told us because the taste is so genuinely and richly tomato-y. It was a fun trip that re-affirmed my devotion to the brand. Plus I got to hang out with some of my faves ;)

I used their new line of jarred tomatoes for this recipe. I love the flavor in these and also the fact that I can use a cup or so, screw the lid on, and slide the jar back in the refrigerator. No transferring from can to bowl for leftovers and no BPA lining concerns either. The quality of the tomatoes and the freshness of your spices will make this recipe. Once your ingredients are lined up, this hearty and cozy bowl comes together in 20 minutes. The stew is lightly creamy and fragrant with coconut, and the spices make it interesting (but all of them are quite common). We ate this with some millet polenta and it was just the thing for a cold winter night. I think there might be a few more of those coming up.. ;)

pin it!pin it!pin it!pin it!SEVEN SPICE CHICKPEA STEW WITH TOMATO + COCONUT RECIPEPrint the recipe here!Serves: 3-4, with sidesNotes: This stew has very few ingredients, so it’s ideal to use good quality preserved tomatoes and fresh spices. I made this during the day for the purpose of photographing/sharing it here, but when I reheated it for dinner, I added about 1 cup of chopped Swiss chard for an extra hit of greens.

In a deep cast iron skillet or a small soup pot, heat the olive oil over medium heat. Once the oil is lightly shimmering, add the onions to the pan. Cook and stir the onions until translucent and quite soft, about 5-6 minutes. You want the onions to be quietly sizzling while they cook, so lower the heat if necessary.

Add the spice blend to the skillet and stir. Once the spices are quite fragrant and fully integrated with the onions, add the tomato paste, mashing it with the back of your spoon into the spices and oil. Add the garlic and chickpeas and stir the mixture for 30 seconds.

Add the balsamic vinegar and tomatoes to the pan and stir, using the back of your spoon to scrape up any brown bits that may have formed on the bottom of the pan. Add the coconut milk to the skillet and season the stew with salt and pepper.

Bring the stew to a boil, and then lower the heat to a light simmer. Cook the stew for about 10-15 minutes, or until the flavours have melded to your liking. Garnish the top of the stew with the chopped parsley/cilantro. Serve stew hot with polenta, brown rice or any other accompaniment you like.

*This post was created in partnership with Muir Glen Organic. All opinions/endorsements are my own. Thanks for supporting!
**Wares in this post: cast iron pan by FINEX, wooden ladle by EARLYWOOD, wood topped storage jars from FOOD52

Yum! I plan on making this tonight. I actually have all of these ingredients( except I have a different brand of tomatoes). That is so cool you got to visit Muir Glens factory! I’d love to do that. One question – you mentioned millet polenta – do you have a recipe for them as well? I’ve been try to cook more millet, but I’m still new to working with it. Thanks! ☺ReplyCancel

I have their roasted tomatoes in the pantry – my boyfriend bought a can!
Anyway, I’m going to pin this recipe since I just started to live together with him and I’ve never ideas for dinner :DReplyCancel

this. sounds. delicious! going to make this to combat the cold / oncoming snow storm here in virginia. stews and soups and one pot meals + tons of greens are my staple always. i can see this recipe entering my regular rotation. also, your photos are such a constant inspiration!ReplyCancel

The American dollar is quite high compared to the Canadian dollar right now, so we haven’t been over to Wegman’s in mooooonths! Slight withdrawal. Once you’ve been to one, every other grocery store is kinda “meh.” ;)
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A good canned tomato is sunshine during winter.This looks so good and warming.ReplyCancel

Maggie20/01/2016 - 7:47 pm

I made this for dinner tonight! It was the perfect dish for this cold Michigan weather. Super yummy and bonus is I feel great after eating it! I threw in a handful of spinach just to my bowl and it worked great. The millet polenta was also on point. Can’t wait to go to my candlelight stretch yoga tonight now that my belly is so happy :)ReplyCancel

Your turnaround time is amazing! So glad you made it and loved it. Stay warm :)
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Katherine21/01/2016 - 12:03 am

Made this tonight after seeing your post last night and the picture looked so good I had to try it. It turned out amazing! ! I followed the recipe as written and added chopped spinach at the end and served it over whole wheat cous cous. The whole family loved it. Will definitely be making it again. Super easy to make and so good when the weather is chilly. Had it with a Moroccan carrot salad and roasted cauliflower on the side. Love this recipe!ReplyCancel

i couldn’t feel you more on the canning thing. brooklyn is so into their canning/preserving that it’s hard to go to a store or market and not find some piece of awesome produce canned like a boss. and what an awesome partnership, love me some muir glen : ) xoReplyCancel

They’re from Pier 1 Imports (HERE), but honestly I wouldn’t recommend them! The copper finish has been rubbing/chipping off some of them and the handles are a little flimsy. I’ve seen similar ones at Anthropologie and Crate & Barrel that may be better quality for the price.
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Emily25/01/2016 - 3:17 pm

Thanks for letting me know! I was looking at a set from World Market but I imagine the quality would not be much better. I will look around :) Making the cauliflower, kale + chickpea curry pot tonight! My seven-year-old son loves it!ReplyCancel

Dana Wms.25/01/2016 - 10:06 am

Hi, I would like to try your chickpea stew with tomatoes and coconut, but I don’t like chickpeas. Can you recommend some peas, beans, and other veggies that can take the place of the chickpea? I notice a few of for recipes have chickpeas trying to ear a little healthier. Thanks.ReplyCancel

This looks amazing!! I am definitely making this for weekend lunch. And your pictures are amazing :DReplyCancel

Jen27/01/2016 - 5:37 am

Made this for date night on Monday, and OMG it was so good. And we felt virtuous enough after having this for dinner that we could splurge on dessert! :) Sharing this recipe with everyone I know!!! Thanks!!!ReplyCancel

Carolyn27/01/2016 - 10:47 am

this is soooooooo good and comforting and balanced!!! I am cooking my way through your blog and have yet to be disappointed. I almost just made rice to go with this, but am SO glad I tried the millet polenta, it is so delicious and innovative and went perfectly with the stew. Thnk you for another awesome recipe!!ReplyCancel

Vanessa Pita29/01/2016 - 4:41 am

Hi Laura,

I would just like to commend you on this recipe. I made it last night! It was the most amazing vegan dish I have ever had in my life. I have recently become vegan, and I don’t know why I didn’t become vegan sooner! The flavors of this meal just ooze in your taste buds and your nostril buds HEHE. I made GMO free Polenta to compliment the Chickpeas, and it is divine! I will definitely be making this again! Thank you!

Just a question though – I could not find any jarred tomatoes :-(. So I had to buy cans. Would it be wise and would it taste the same buying organic tomatoes and dicing them up myself?

Hey Vanessa!
Thanks for this lovely comment. I’m so glad that you liked the recipe! And to your question: you want to use preserved tomatoes for this as opposed to fresh diced–that’s what gives this the stew-y texture. I don’t always have access to jarred tomatoes and use canned ones quite often! :)
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I made this for dinner last night and loved it, as I knew I would. The surprise was that my husband, who is usually a meat and potatoes guy, agreed to try some with his chicken dinner, and then asked for seconds! That’s the true sign of a winner in my books. I served it over firm polenta slices sautéed till just crispy on the outside, still creamy on the inside. Thanks for a wonderful recipe!ReplyCancel

[…] happy to feature them as the star in any #MeatlessMonday meal, which is why I’m loving this Seven Spice Chickpea Stew with Tomato and Coconut at The First Mess. Unless you keep a very stripped down spice cabinet, you probably have these […]ReplyCancel

Katie McMullin28/11/2016 - 2:35 am

I love this recipe, have done it a few times now. Would like to try using fresh tomatoes, any suggestion on the amount and how it might change the process?ReplyCancel

Hannah16/01/2017 - 9:51 pm

Just prepped this tonight to bring to school this week. I have only sampled it but it is delicious! I added mushrooms and used normal milk as I ran out of coconut milk.ReplyCancel

I just wanted to share with you that this is one of the recipes on regular rotation around here. I love that it heats up well, so I can take the leftovers to work for lunch. To go with the stew, I make basmati coconut rice by using the rest of the can of coconut milk that is leftover from making the stew. It adds an extra depth of amazing-ness to this dish.